In the display cases, there’s the hot spot, the center of attention where customers instinctively gather, and we must take advantage of this to place the most expensive and the most ➕️ profitable items.
Then, there are the warmer areas, which are the sides of the hot spot where we put the rest of the products. Finally, there are the ends, the “cold zones,” where items like whole chickens are placed (even though they generate very little profit, they need to be there).
Efficient use of space, symmetry, and harmony can be achieved through the use of different types of trays.
……Jesús ALICANTE
<<Thank you for the insight. The hot spot in my butcher shop is where the scale is located, and that’s where I place processed meats and beef. It’s true that customers tend to stop in front of it and from there, they observe the rest of the counter, often noticing price signs for special offers or highlighted items. >>
…..Right on‼️
We position the scale and the area for handing merchandise to the customer in that ‘free’ space we’ve reserved for that purpose 👈. It’s usually in the center because, for us, it’s also our preferred working area – we can oversee everything from there, but that’s a different story.
The interesting part is using that space correctly and monetizing it 🥷.
Place the most expensive, the seasonal items that won’t be there once the season ends, what you want to promote today, the exclusive, the extravagant to catch attention, the gourmet, what brings in the most money… in a nutshell 🧐
And if we accompany it with good signage and labeling… it sells! 😄
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